| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Jewish | 8 | Servings | |
INGREDIENTS
| 1 | 3-lb chicken, cut into 8 | |
| portions with giblets | ||
| no | ||
| liver | ||
| One package extra giblets | ||
| 6 | Wings, about two lbs. | |
| Salt and pepper to taste | ||
| 1/4 | c | Oil, vegetable |
| 4 | Onions, peeled and finely | |
| chopped plus 1/2 onion | ||
| grated | ||
| 2 | Cloves garlic, peeled can | |
| use more | ||
| 3 | c | Tomato sauce |
| 1 | c | Water |
| 2 | lb | Ground beef, I use 1/2 |
| turkey and 1/2 veal | ||
| 2 | Eggs | |
| 1/4 | c | Bread crumbs or matzah meal |
INSTRUCTIONS
Source: " Jewish Cooking in America " by Joan Nathan, Knopf, 1994 Season the chicken, giblets and extra wings with salt and pepper and saute in oil over medium heat in a Dutch oven. Remove from pan and set side. Add chopped onions to the pan and cook until golden ( do not use the grated onion yet) Drain. add the chicken, garlic, giblets, extra wings, tomato sauce, water and additional tomato sauce, if necessary., so that liquid comes 2/3's up the sides of the chicken parts. Cover and simmer gently for 20 minutes. In the meantime, make the meatballs, mixing together t he ground beef, the remaining 1/2 grated onion, eggs, bread crumbs or matzah meal and salt and pepper. Form into tiny meatballs( walnut sized). Add to chicken, pouring in more water or tomato sauce if evaporated. Simmer covered for 20 or 30 more minutes, or until meatballs are done. Serve with rice, noodles or chinese noodles. Posted to JEWISH-FOOD digest by "Thelma S. Rifkind" <bh301@lafn.org> on Jan 06, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 59.6mg
Sodium: 1568.6mg
Potassium: 603.2mg
Carbohydrates: 13.1g
Fiber: 2.6g
Sugar: 7.4g
Protein: 15g